Charred Cabbage with Cheese Sauce
This Charred Cabbage is the perfect side dish. Cooked perfectly and made better by yummy cheese sauce and garlic anchovy breadcrumbs.
Equipment
- Parchment Paper
- Whisk if using a non-stick pan, best to use a rubber whisk to not scratch the pan
- 1 Small Bowl
Ingredients
For the Cabbage:
- Avocado oil
- ½ medium cabbage white or green, cut into 3 wedges, then core sliced out, while keeping the cabbage still intact
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon gluten-free all-purpose flour
- ½ teaspoon garlic powder
- 1 cup whole milk
- 4 oz. gruyere cheese shredded
- Garlic Anchovy Breadcrumbs recipe below
- Chives thinly sliced, as garnish, to taste
For the Garlic-Anchovy Breadcrumbs:
- 1 tablespoon olive oil
- ¼ cup Italian breadcrumbs
- ½ anchovy fillet minced
- 1 clove garlic minced
- Kosher salt
- Freshly ground black pepper
Instructions
For the Cabbage:
- Adjust rack to middle of the oven and preheat to 375°F. Prepare a parchment-lined sheet pan.
- Heat a large drizzle of avocado oil in a large pan over medium heat. Add cabbage and sear on both cut sides for about 3 minutes per side, until golden and charred, adding in more avocado oil if needed.
- Transfer cabbage to parchment-lined sheet pan and season all over with Kosher salt and freshly ground black pepper. Roast on the middle rack for 25-30 minutes, until tender and able to be pierced easily with a knife.
- While cabbage roasts, make the cheese sauce. Wipe out the pan used to sear the cabbage. Heat that same pan over medium heat and add butter. Once melted, add flour and garlic powder. Whisk to combine and cook for 30-45 seconds. Slowly pour in the milk, while whisking, and cook until starting to bubble. Add the cheese and whisk to combine until melted. Remove from heat and season generously with Kosher salt. Add in a little more milk if sauce gets too thick and reheat over low heat, if needed.
- Transfer cabbage to plate and pour cheese sauce over the cabbage. Sprinkle garlic-anchovy breadcrumbs over the cabbage and finish with chives and more freshly ground black pepper.
For the Garlic-Anchovy Breadcrumbs:
- In a medium-sized pan (or the same large pan used to sear the cabbage), heat olive oil over medium heat. Add anchovy, garlic, and breadcrumbs and cook, stirring occasionally, until toasted and golden, about 3 minutes. Transfer to a small bowl and season with Kosher salt and freshly ground black pepper, to taste.
Notes
Cheese sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot or pan over medium-low heat, whisking until smooth.
The garlic-anchovy breadcrumbs can be stored in an airtight container or plastic bag in the freezer for up to 2 months. Defrost and rewarm in a pan. I like to make a big batch of these and use as needed.
Cabbage can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
Tried this recipe?Let us know how it was!